Technical Trolls

Ingredients 1 cup granulated tapioca 1 can apricots Sugar Cream Directions Soak tapioca overnight in just enough water to cover it. Drain juice from can nof Apricots in the morning and stir into tapioca. Add 1/2 cup of sugar and enough water to make themixture thin. Bring to boil and let boil until clear. Cover bottom of pudding dish with fruit sprinkle with sugar and pour tapioca mixture on top. Bake for 30 minutes and serve with cold cream. Source — New Orleans Cook Book Prepared by Bruce Norman Louisiana Anthology September 26, 2021

Ingredients 2 cups of blackberries 8 cups of water 1 tablespoon of sago Lemon peel Cinnamon Sugar Directions Boil the blackberries in the water for 30 minutes. Strain and return juice to the fire Return to boil, once at boil add sago and lemon peel Add cinnamon and sugar to taste. Source — New Orleans Cook Book Prepared by Bruce Norman Louisiana Anthology September 26, 2021

Ingredients 2 cups of corn meal 1 pint of butter-milk 1 spoonful of cream or butter 1 cup of flour 1 teaspoon of soda Directions Mix 2 cups of cornmeal with butter-milk and cream or butter Sift soda through the cup of flour Beat cornmeal mixture well together with flour soda mixture Bake in oven and serve hot Source — New Orleans Cook Book Prepared by Bruce Norman Louisiana Anthology September 26, 2021

Ingredients 1 and 1/4 gallon beef stock 1 pound dried red beans 1 pound Adouille sausage 2 cups diced onion 1/2 cup diced bell pepper 1/2 cup diced celery 1 can rotel tomatoes 1 tablespoon minced garlic 1 teaspoon hot sauce 2 tablespoons worcestshire sauce 1 tablespoon creole seasoning 1/4 teaspoon white pepper 1/4 teaspoon black pepper 1/4 cup chopped parsley 1/4 cup chopped green onion Directions Place beeth stock, dried beans and garlic in 8 quart stock pot. Bring to a boil. Boil for 10 minutes. Then add onion, bell pepper, celery, rotel, hot sauce, worcestshire,white and black pepper. Simmer for 20 minutes then Adouille. Brown Adouille in a skillet before adding to stock pot. Simmer for 2 1/2 hours, make sure it does not cook dry. Add parsley and green onion serve over rice. Serves 8. Keeps well in Freezer for upto 6 months Source — Personal Recipe Prepared by Bruce Norman Louisiana Anthology September 26, 2021